How to Thicken Soups and Gravies with Cornflour

Cornflour is one of the most reliable and versatile thickening agents used in kitchens around the world. Whether you are preparing a silky vegetable soup, a rich paneer gravy, or a glossy Indo-Chinese sauce, cornflour can instantly transform a thin liquid into a smooth, restaurant-style preparation.

In Indian households, cornflour is widely used in dishes like Manchurian gravy, sweet corn soup, and creamy sauces. If used correctly, it creates a lump-free, shiny texture without changing the taste of your dish.

In this detailed guide, you will learn:

• What cornflour is and how it works

• The science behind thickening

• Step-by-step method to thicken soups and gravies

• How much cornflour to use

• Common mistakes to avoid

• Pro tips for perfect results every time

Let’s begin.

What Is Cornflour?

Cornflour (also known as cornstarch in some countries) is a fine white powder extracted from the starchy part of corn kernels. It is pure starch and does not contain protein or gluten, making it naturally gluten-free.

Because it is almost flavorless, cornflour thickens liquids without altering the taste of your soup or gravy.

How Does Cornflour Thicken Soups and Gravies?

Cornflour thickens through a process called gelatinization.

When cornflour is mixed with cold liquid and then heated:

1. The starch granules absorb water.

2. They swell as temperature rises.

3. The liquid becomes thicker and glossy.

4. The mixture stabilizes as it cools.

Cornflour typically thickens at around 95°C (just below boiling). Once it reaches this temperature, the texture changes quickly.

That is why timing and technique matter.

Why Use Cornflour Instead of Other Thickeners?

Here’s why cornflour is popular in Indian kitchens:

1. Quick Thickening

It thickens within 1–2 minutes after heating.

2. Smooth Texture

Creates a glossy, smooth consistency.

3. Neutral Taste

Does not interfere with spices and seasonings.

4. Gluten-Free

Suitable for gluten-intolerant individuals.

5. Clear Finish

Ideal for clear soups and sauces because it doesn’t make them cloudy.

Step-by-Step: How to Thicken Soups with Cornflour

Step 1: Prepare the Cornflour Slurry

Never add dry cornflour directly to hot soup. It will form lumps.

Instead:

• Take 1 tablespoon cornflour.

• Add 2–3 tablespoons cold water.

• Mix well until smooth and lump-free.

This mixture is called a slurry.

Step 2: Bring Soup to Simmer

Your soup should be hot and gently simmering, not vigorously boiling.

Step 3: Add Slurry Slowly

• Stir the soup continuously.

• Pour slurry slowly in a thin stream.

• Keep stirring to distribute evenly.

Step 4: Cook for 1–2 Minutes

Let it simmer for a minute until it thickens. The soup will become slightly glossy.

If not thick enough, add a little more slurry.

How to Thicken Gravies with Cornflour

Gravies require slightly more attention because of oil and spices.

For Indian Gravies (Paneer, Veg, etc.)

1. Cook your masala properly.

2. Add water or stock.

3. Bring to simmer.

4. Add cornflour slurry gradually.

5. Stir continuously to avoid sticking.

6. Cook for 2–3 minutes.

Cornflour helps achieve restaurant-style smooth gravies.

How Much Cornflour Should You Use?

Here is a general guideline:

Adjust based on desired thickness.

For:

• Light soup → use less

• Thick gravy → use slightly more

Always start small. You can add more, but you cannot easily fix over-thickening.

Tips for Perfect Thickening

✔ Always Use Cold Water

Hot water will cause lumps immediately.

✔ Stir Continuously

Prevent uneven thickening.

✔ Cook After Adding

Raw cornflour tastes slightly chalky. Cook at least 1 minute.

✔ Add at the End

Cornflour works best when added toward the final cooking stage.

✔ Avoid Overcooking

Overheating for too long can break down starch and make it thin again.

Common Mistakes to Avoid

1. Adding Directly to Hot Liquid

This causes lumps instantly.

2. Adding Too Much at Once

It may turn gluey and heavy.

3. Not Cooking Enough

Leaves a raw taste.

4. Reheating Multiple Times

Repeated boiling may thin the texture.

How to Fix Problems

If Soup Is Too Thick

Add:

• Hot water

• Vegetable stock

• Milk (for creamy soups)

If Soup Is Too Thin

Make a small extra slurry and add gradually.

If Lumps Form

• Use a hand blender.

• Strain through sieve.

• Whisk vigorously.

Cornflour vs Other Thickeners

Cornflour vs Maida (All-Purpose Flour)

• Cornflour gives glossy finish.

• Maida gives opaque, heavier texture.

• Cornflour thickens faster.

Cornflour vs Arrowroot

• Arrowroot gives clearer finish.

• Cornflour is more affordable and easily available.

Cornflour vs Rice Flour

• Rice flour gives slightly grainy texture.

• Cornflour is smoother.

Best Soups That Use Cornflour

4

 

• Sweet corn soup

• Manchow soup

• Hot and sour soup

• Creamy tomato soup

• Mushroom soup

• Vegetable clear soup

Cornflour enhances body without overpowering flavors.

Best Gravies That Use Cornflour

4

 

• Veg Manchurian gravy

• Chilli Paneer

• Sweet and sour sauce

• Restaurant-style mixed veg gravy

• Indo-Chinese sauces

Cornflour is essential in Indo-Chinese cooking for shiny, thick sauces.

Can You Use Cornflour in Cream-Based Soups?

Yes.

For soups containing:

• Milk

• Cream

• Coconut milk

Add slurry after lowering flame. Stir continuously to prevent curdling.

Is Cornflour Healthy?

Cornflour is mostly carbohydrates and contains minimal protein or fiber. It is safe in moderate quantities.

Because only small amounts are used for thickening, it does not significantly increase calories in your dish.

Storage Tips

To maintain effectiveness:

• Store in airtight container.

• Keep in cool, dry place.

• Avoid moisture exposure.

• Check for clumping before use.

Proper storage ensures long shelf life.

Pro Chef Tips

• For extra smooth texture, dissolve slurry in vegetable stock instead of water.

• Add a pinch of sugar for glossy Chinese-style sauces.

• For crispy coating gravies (like Manchurian), combine cornflour with a little maida.

• If freezing soup, add cornflour after reheating, not before freezing.

Frequently Asked Questions

Can I add cornflour directly to gravy?

No. Always mix with cold water first.

Does cornflour change taste?

No. It is neutral in flavor.

Why did my soup become watery again?

Overboiling may break starch bonds.

Can I use cornflour for dal?

It is not traditional, but can be used in fusion recipes.

Final Thoughts

Cornflour is one of the simplest and most effective ways to thicken soups and gravies. With proper technique — making a slurry, adding gradually, and cooking briefly — you can achieve a smooth, glossy, professional texture at home.

Whether you are preparing comforting winter soups or restaurant-style gravies, mastering cornflour thickening will instantly elevate your cooking.

The key rule to remember:

Cold slurry + Gentle simmer + Continuous stirring = Perfect thickness.

With practice, you’ll know exactly how much to use for your preferred consistency.

Happy cooking! 🍲